• 2 x 250g chicken legs, seasoned
  • 3 Tbsp Sichuan peppercorn oil
  • 125g or 2 nests of wholewheat noodles, cooked (follow the instructions on the packet)
  • 5 dried chillies, crushed
  • A handful of coriander, chopped
  • Roasted peanuts, crushed

Sauce Mix:

  • 4 Tbsp Lee Kum Kee Premium Light Soy Sauce
  • ½ TbspLee Kum Kee Pure Sesame Oil
  • 2 Tbsp Lee Kum Kee Seasoned Rice Vinegar
  • ½ lemon, juice and grated zest
  • 1 red onion, sliced
  • 2 cloves of garlic, chopped


Step 1: Season the chicken with salt overnight or 30 minutes before cooking

Step 2: Boil water in a sauce pan over a high heat. Once boiling, add a pinch of salt followed by the chicken legs, ensuring the water covers the chicken. Put the lid on and let it simmer for 30-40 minutes until they are cooked thoroughly. (Tip: you can use a meat thermometer to check the internaltemperature. Aim for 77-79°C, so it is completely off the bone).

Step 3: Remove the chicken legs from the pot and pat them dry with kitchen towels. Set aside to cool before shredding with two forks or your fingers.

Step 4: Add Sichuan peppercorn oil in a pan over a medium heat. Add the crushed dry chillies along with the seeds and keep stirring for 3-5 minutes before removing from heat

Step 5: Combine the ingredients in the sauce mix and the fried chillies in a mixing bowl.

Step 6: Add the shredded chicken into the mixing bowl and give it a good toss.

Step 7: Cook the noodles as per pack instructions.

Step 8: Place the noodles on a plate, followed by the shredded chicken. Garnish with coriander, sprinkle with crushed peanuts

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